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Post by reed on Nov 13, 2017 4:25:00 GMT -5
I'm not fond of fuzzy food either. I'm lazy though so I'll put up with just rubbing peaches rather than peeling. I was assuming the fuzziness on squash or nettles goes away when cooked, but haven't eaten either one. Haven't tried cooked sweet potato leaves yet but ate lot of them raw and there is a quite difference in flavor even between plants that look very similar. And a difference between older leaves and the fresh tips.
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Post by RpR on Nov 13, 2017 12:48:47 GMT -5
Squash leaves , never though of that.
I used to buy, flavored rice wrapped in grape leaves from a Big Lots store.
Actually pretty good.
I have several grape leaves, I even have vines too, and have thought of trying them, my aunt used to use them for cooking.
Squash, hmmm....
I normally eat peaches skin and all, never thought about the fuzz but then I eat kiwis skin and all like an apple.
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Post by prairiegardens on Nov 13, 2017 14:24:29 GMT -5
Greasy beans don't have the fuzz, they say. They're on the "to do" list, the flavour is reputed to be amazing but they seem to require long cooking, as opposed to most veggies... They're on my list as a drying bean but who knows how well they'll do in this area.
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Post by Joseph Lofthouse on Nov 13, 2017 18:45:53 GMT -5
I normally eat peaches skin and all, never thought about the fuzz but then I eat kiwis skin and all like an apple. That made me remember the first time I saw Psycho, and the hero was going down into the basement, and mother was sitting in a chair, and the mood music was setting up "!Tense!", and the hero turns the chair around, and mother is a SKELETON!!! I expect I'll have a nightmare tonight about eating a fuzzy skinned kiwi! |
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Post by diane on Nov 14, 2017 11:57:33 GMT -5
Something needs to be done to grape leaves to make them edible.
I served stuffed grape leaves (now, what is the Greek name for what I made?) with fresh leaves picked from my grape vine.
The leaves were inedible, but we were able to unwrap them and eat the filling.
Naturally, it was to a lot of guests. (never serve an untried recipe to company - test on family first).
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Post by prairiegardens on Nov 14, 2017 13:57:17 GMT -5
Dolmathes
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Post by reed on Nov 14, 2017 17:04:31 GMT -5
We put grape leaves in the bottom of our dill pickles, supposed to keep the pickles crisp. Jury is out on that but when the pickle jar is about empty the leaves are good.
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Post by steev on Nov 14, 2017 18:45:04 GMT -5
Grape leaves are pre-cooked before rolling into dolmades; commercially available cooked and packed in salt brine; yours wasn't an uncommon error; I once made chiles rellenos, of which my Mexican apartment-mate was politely approving; did I know to char and skin them? Doh!
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Post by RpR on Nov 14, 2017 20:21:29 GMT -5
That made me remember the first time I saw Psycho, and the hero was going down into the basement, and mother was sitting in a chair, and the mood music was setting up "!Tense!", and the hero turns the chair around, and mother is a SKELETON!!! I expect I'll have a nightmare tonight about eating a fuzzy skinned kiwi![/quote] They are coming to take you away hee hee, ho ho, ha ha to the funny farm, where life is happy all the time.... |
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Post by walt on Nov 15, 2017 13:09:36 GMT -5
So next growing season lets have some reports on flavor and texture of various squash species and varieties within species.
Not that I will be growing squash mainly for the leaves. But if say I'm growing summer squash, I don't care much if they are zukes or yellowneck. So if one had better leaves, I might choose that one.
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